Sauteing 101: How to Saute Like a Pro

Once you've assembled and prepped your ingredients, sautéing is one of the fastest cooking techniques in the West. The secret lies in a hot pan, small-cut ingredients, and a quick flip of the wrist. With the following easy tips and recipes, you'll be whipping up light, flavorful sautéed meals in no time.Find more quick and easy recipes with our heart-healthy dinners and cheap 30-minute meals.

Sauté 101

Sauté 101

From the French word, sauter (which means "to jump"), sautéing has become a well-known cooking technique the world over. Typically described as cooking food in a small amount of fat in a shallow pan over medium-high heat, sautéing is characterized by shaking the pan, which keeps the food from burning and distributes it evenly over the hot surface. Many cooks aid the shaking process by tossing the food with tongs or a wooden spoon.

What to Sauté

What to Sauté

Ideal Sautéing Ingredients: Pieces of lean, tender protein, like chicken and shrimp, and cut-up vegetables work best when sautéing, because of this technique's quick-cooking effects. These ingredients don't require lengthy cooking time or additional moisture to cook up juicy and tender.